Bringing a plate has never been easier with our Oxfam fair coffee bread created by chef Simon Bryant. Great served as it is as a morning tea, or with butter or soft cheeses such as Blue, Brie or Fetta. Ingredients 2 cups bread flour 1 tbs dried yeast 2 tsp sugar 1 tsp salt 1 cup Oxfam fair coffee 1 cup water 1 cup olive oil 1 cup dried wild figs, chopped, stalk removed 1 tablespoon aniseeds (Optional) sesame seeds or aniseed to sprinkle on top Simon Bryant Method: Heat a baking stone in the oven at 200 C. Macerate the chopped figs in the Oxfam fair coffee and allow to absorb as much moisture as they will take in. Strain and squeeze out excess moisture and set aside both the figs and the liquid. Make the dough by combining most of the flour, yeast, salt, sugar, 1 tbs aniseed and warm water with the strained Oxfam fair coffee liquid. Add the olive oil and then knead together to make a smooth dough. (You may need a little more water, or a little more flour. The dough needs to have resistance and just spring back at you, but it shouldn’t be hard). Rest in a bowl in a warm spot (covered with cling wrap), until doubled in size. Shape dough to an oval and sprinkle with figs. Fold over half way and shape into an oval, and then flatten with a rolling pin into an oval/rectangle about 2 1/2 cm thick. Cut 6-8 slashes in the dough and brush with olive oil slightly pulling apart the slashes. Sprinkle with more aniseed and/or white sesame seeds Allow to rest for 15 minutes. Then place on the preheated pizza stone and bake in oven for 15-20mins until it sounds hollow when tapped on the bottom. **You may omit the olive oil and brush with egg yolk mixed with a little water for a darker crust.
Posted on: Fri, 21 Nov 2014 22:30:00 +0000
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